Bajra no rotlo
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A thick pearl millet flatbread patted out by hand and roasted on a clay tawa, eaten with ghee and jaggery.
Region: Saurashtra and north GujaratOccasion: Everyday village meal, especially in winterTime: 30 minServes: 3Vegan
Ingredients
- 2 cups bajra (pearl millet) flour, freshly ground
- Warm water as needed
- A pinch of salt
- Ghee or white butter and jaggery to serve (optional; leave out for a vegan meal)
Method
- Take a little flour at a time (enough for one rotlo) and knead it with warm water on a plate, pressing with the heel of your palm until it is smooth and does not crack.
- Wet your hands and pat the dough into a round about 1 cm thick, turning it as you pat.
- Place it on a hot clay or iron tawa. Sprinkle a little water on top and cook for 1–2 minutes.
- Turn over and cook the other side, then roast directly over the flame until it puffs.
- Serve hot with ghee, jaggery, garlic chutney, ringan no olo or kadhi.
History
Bajra grows well in the dry lands of Saurashtra, Kachchh and north Gujarat, and the rotlo has long been the farmer's bread there.
Significance
Rotlo is the heart of a Kathiyawadi meal. Bajra is a millet promoted under India's millet mission and the International Year of Millets 2023.